Published in
Springer Verlag, Journal of Food Science and Technology, 7(55), p. 2457-2466
DOI: 10.1007/s13197-018-3163-5
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Classification and compositional characterization of different varieties of cocoa beans by near infrared spectroscopy and multivariate statistical analyses
Journal article published in 2018 by
Douglas Fernandes Barbin 
,
Leonardo Fonseca Maciel,
Carlos Henrique Vidigal Bazoni,
Margareth da Silva Ribeiro,
Rosemary Duarte Sales Carvalho,
Eliete da Silva Bispo,
Maria da Pureza Spínola Miranda,
Elisa Yoko Hirooka
,
Leonardo Fonseca Maciel,
Carlos Henrique Vidigal Bazoni,
Margareth da Silva Ribeiro,
Rosemary Duarte Sales Carvalho,
Eliete da Silva Bispo,
Maria da Pureza Spínola Miranda,
Elisa Yoko Hirooka
This paper was not found in any repository, but could be made available legally by the author.
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